This 5 ingredient Tzatziki sauce recipe is one of my all-time favorite recipes ever. Tzatziki is a super easy and quick cucumber-yogurt-garlic-dill sauce!
I’ve been making tzatziki for years, and when someone asked me for the recipe, I was taken back that I hadn’t shared it yet, so this week I’m sharing the recipe for Five Ingredient Fridays.
It’s a sauce, but also a dip. I serve it alongside grilled meats (particularly chicken or lamb- it goes perfect with these lamb chop pitas) or any Mediterranean or Greek food (it goes perfectly on these chickpea and zucchini veggie burgers), and I make it for parties as a dip and serve it with pita, it’s just one of those universally loved things!
I’m such a huge fan of Mediterranean and Greek food. Seriously, it’s probably my most favorite cuisine. The only problem? Where I live (Milwaukee) is sadly lacking in that type of food. It’s really a bummer. I’m from Chicago which has an awesome Greek Town, so sometimes my hubby and I will hop in the car and drive down to Chicago to get Greek food (I’ve been known to share these trips on my Instagram, @philiakelnhofer). And of course I always order a side of tzatziki sauce, lol.
The trick to making good tzatziki is to shred the cucumber and then pour off the excess water. It always amazes me how water cucumbers retain. After you pour off the water you mix the cucumbers with some garlic, yogurt (I actually like using plain yogurt but if you want it thicker you could use Greek yogurt), dill and optional you could add a dash of lemon juice.
For a quick dinner, what I like to do is make a tzatziki chicken salad on a pita. All I do is mix some rotisserie chicken and some of this tzatiki sauce and put it on a warm pita and viola, dinner done, and it takes like 5 minutes!
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Other recipes you might enjoy:
- The Best Easy Baked Brie Appetizer
- Turkey Meatballs with Feta Rice and Tzatziki Sauce
- Prosciutto Fig and Arugula Flatbread
5 Ingredient Tzatziki Sauce Recipe
Ingredients
- 1 medium-large cucumber grated (peeling the cucumber is optional)
- 1 cup 8 oz plain yogurt (for thicker sauce use plain Green yogurt)
- 2 garlic cloves crushed
- 1 teaspoon dried dill weed
- 1/2 teaspoon lemon juice
- pinch of salt optional
Instructions
- Grate the cucumber into a bowl. Let it sit for 10 minutes, then drain off the excess liquid.
- To the bowl add the yogurt, garlic, dill and lemon juice and add a pinch of salt if using.
- Stir until well combined, then refrigerate for an hour and serve.
Stephen says
This too is my absolute favorite Tzatziki recipe! I discovered it last year when I was looking for something to replace the heavy sour cream, ranch dressing flavored veggie dips that one might find folks using around the holidays. This is a wonderfully light, flavorful, and healthy alternative to the typical holiday fare. We use good Greek yogurt so that it is nice and thick. We also use locally sourced garlic (this year we used Spanish Roja) and let it sit in the fridge for about a day. Our experiment in alternative holiday dips has paid off. It is now requested by everyone in our family for any family function throughout the year (not just around the holidays). Thank you so much for not only giving my wife and I a great dip alternative, but possibly helping change the way my whole family thinks about eating just a little bit healthier.
Sweetphi says
So happy to hear that you love this tzatziki recipe, thank you so much for sharing your feedback!
Christy says
This is my new favorite tzatziki recipe! I used my food processor with the fine shred blade to grate the cucumbers and it worked perfectly! Next time I will be making a double batch! Thank you! 🙂
Sweetphi says
Oh my goodness, thank you so much for the lovely comment, so happy to hear you like this tzatziki recipe (it’s my favorite too!) I love that you used your food processor to grate the cucumbers, that’s genius!
Little Cooking Tips says
Wonderful tzatziki Phi! As you imagine, we really wanted to read the way you make this at home:) And you’re right: the key to making a proper tzatziki is squeezing off any excess water. The more you leave out, the better the result.
We use red wine vinegar here, but we know that in the States most people use lemon instead. Isn’t it amazing with fried veggies? Have you tried it with tempura-style zucchini or fried eggplant slices(two of our favorite combos)?:)
Sending you lots of love,
Panos and Mirella
Sweetphi says
That is so fascinating that you use red wine vinegar, I will definitely have to try that! Thank you for commenting, I know you are the Greek food experts 🙂 And oh man, I now absolutely have to try it with tempura style zucchini or fried eggplant slices, both sound absolutely amazing!!!!
Jessica says
I love Greek food and you know I love your five ingredient Friday! I think this would be a great, festive addition to a holiday party! Thank you for sharing
Sweetphi says
Thank you so much! So glad you like my Five Ingredient Fridays, means a lot to me to hear that 🙂 This would definitely be the perfect addition to holiday parties 🙂